Adoption feasibility of lemon based preserved products in rural Haryana
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Date
2009
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Publisher
CCSHAU
Abstract
The study was conducted in Haryana state of Hisar district by selecting two
blocks randomly namely Hisar-I and Hansi-I and by selecting two villages from
each of the selected block at random. Thus, Ladwa and Mirka villages from
Hisar-I, Dhanderi and Sultanpur from Hansi-I block were selected. A sample of
200 rural women were selected at random to assess pre-exposure knowledge,
attitude, awareness and utilization of lemon products among rural women and for
intervention programme 100 rural women were taken. The data were collected by
the researcher with the help of duly pre-tested interview schedule. Intervention
programme was designed for selected four lemon based preserved products for 100
rural women.
All of the respondent covered under intervention programme obtained only
19.5 per cent in ingredients and 21.6 per cent scores in steps in sweet lemon pickle
at pre-exposure stage. But at post-exposure stage, respondents obtained maximum
scores 86.2 per cent in ingredients used in lemon squash and 93.0 per cent in steps
taken in lemon pickle in oil and lemon rind pickle. Maximum knowledge gain in
ingredients was observed in lemon squash (84.2%). About steps, maximum
knowledge gain was observed in lemon squash (88.3%). At pre-exposure stage,
majority of respondents (55.0%) had neutral attitude while at post-exposure stage,
63.0 per cent of respondents acquired favourable attitude towards lemon products.
Adoption feasibility of lemon products was found to be the highest in triability
(88.0%) followed by simplicity/complexity (87.4%), physical compatibility
(81.2%), cultural compatibility (80.0%) and relative advantage (79.8%). The most
frequently perceived constraint for adoption of lemon products were marketing
problem (81.0%) followed by lack of credit facility (53.0%), lack of confidence
(50.0%), non-recognition by family (43.0%), lack of personal interest (31.0%),
non-recognition by society (14.0%) and non-availability of the lemons (1.0%).
Description
Keywords
Fruits, Productivity, Preservation, Biological phenomena, Pickles, Vegetables, Food preservation, Selection, Fruit vegetables, Confectionery